ADULT EGGNOG RECIPES

Steps:

• Heat 2-1/2 cups milk in a medium saucepan.
• Split the vanilla bean lengthwise and scrape out the seeds; add the seeds and pod to the saucepan and simmer over medium heat.
• In a large bowl, whisk the eggs, sugar and cornstarch until it turns light yellow.
• Temper the eggs by gradually pouring the hot milk mixture, about 1 cup at a time, into the egg mixture, whisking constantly (this is important, otherwise you'll make scrambled eggs).
• Pour the mixture back into the pan.
• Place over medium heat and stir constantly with a wooden spoon until the eggnog begins to thicken, about 6-7 minutes.
• Remove from the heat and immediately stir in the remaining 1/2 cup milk to stop the cooking.
• Remove the vanilla pod, let it cool and transfer to a pitcher, chill until ready to serve.
• Spike the eggnog with liquor, if desired (extra points), and garnish with nutmeg.

Steps:

• Separate the eggs into two medium bowls, and set the egg whites aside.
• Using a whisk beat the yolks until they turn light yellow in color. Once the color has lightened add 3 tbsp of the confectioner sugar and mix again.
• Add the heavy whipping cream, flax milk, and nut meg to the yolk mixture and whisk to combine. Set aside.
• Using a hand mixer whisk the egg whites until you get soft peaks. Add the remaining tbsp of swerve and whisk until you get medium peaks.
• Add the whites to yolk mixture and whisk together briefly until fully combined. Chill for 3-4 hours.
• Once chilled the mixture will separate slightly so give it another whisk prior to serving. Garnish with additional nutmeg, if desired.